In slang, the word “gravy” refers to something that is easy, excellent, or that has unexpected rewards. And while chicken gravy may not bring you instant riches, it does have a way of transforming a simple meal into something special.
Rich, savoury, and comforting, Chef Seby Onyango of Jikoni Yangu shares her recipe for a hearty chicken gravy that is equally suited to a family lunch, a weekend gathering, or a comforting dinner after a long day.
For the marinade - 1/2 kg chicken, cut into pieces
1 tbsp garlic and ginger paste
1 tbsp paprika
1 tbsp chicken masala
Salt to taste
For the gravy
2 large onions, finely chopped
2 medium tomatoes, chopped or blended
2 tbsp tomato paste
1 tbsp paprika
1 tbsp chicken masala
1 tbsp curry spice
1 tbsp Royco or seasoning of choice
1 beef cube
Fermented milk (Maziwa Mala)
Salt to taste
Instructions
First, rinse the chicken, then add the garlic and ginger paste, chicken masala, paprika, and salt. Give it a good mix, then let it rest for one to two hours.
“The longer you let it marinate, the better,” Chef Seby adds. “If using kienyeji chicken, you can pre-boil it with the spices to make it tender and flavourful.”
Deep-fry the marinated chicken pieces until they are golden brown and crispy.
For the gravy, add the onions to the frying pan, together with the paprika, chicken masala, curry powder, and salt. Stir well, coating the onions with the spices, then cook over medium heat until they soften and turn golden brown, releasing their aroma and sweetness.
Add the chopped/blended tomatoes and tomato paste, stirring to combine them. Allow the mixture to simmer for several minutes, occasionally stirring, until the tomatoes are well cooked. Crumble in the beef cube and add the Royco seasoning, mixing well to ensure an even distribution of flavour.
Once the stew has thickened and taken on a rich colour, add the fermented milk and stir continuously until it is fully incorporated.
“Alternatively, you can use plain yoghurt in place of the fermented milk,” she says. “They both add a thick, creamy texture to the dish.”
To the creamy sauce, add the fried chicken pieces and let them simmer for about 10 minutes. This gives the chicken enough time to absorb the flavours of the gravy while remaining tender on the inside. Garnish the dish with freshly chopped coriander and serve hot.
“You can also add some caramelised onions right before serving,” the chef suggests.
While Chef Seby’s preferred pairing is naan bread, the finished dish also goes well with rice, chapati, or mashed potatoes.
